Pineapple Cookies
3 doz. cookies
20 min. (prep) + 12 min. (cook)
This recipe is courtesy of my mom, Kelly Burnett. It’s a family favorite—particularly around Christmas. Here are three tips from my mom for making perfect cookies every time:
- Hand mix everything. Using a mixer produces overworked dough and flat cookies.
- Don’t use melted butter. Let the butter come to room temperature naturally or microwave for just a few seconds at a time until soft.
- Line the cookie sheets with parchment paper.
Ingredients
For Dough
- 1/2 c. brown sugar
- 1/2 c. granulated sugar
- 1 stick butter (room temperature)
- pinch of salt
- 1 egg
- 1 8 oz. can of crushed pineapple
- 2 c. flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1 tsp. vanilla
For Icing
- powdered sugar
- pineapple juice
- melted butter
Directions
Baking Cookies
- Cream together the first 4 ingredients: brown sugar, granulated sugar, butter, and salt. Use a pastry blender or a large fork for best results.
- Add the remaining dough ingredients—add the flour one cup at a time to make mixing easier—and mix well with a wooden spoon.
- Drop by rounded teaspoonfuls on a cookie sheet lined with parchment paper.
- Bake at 350°F for 12 minutes.
- Let the cookies cool on the baking sheet for 1-2 minutes, and then transfer to a cooling rack to cool completely before icing.
Icing Cookies
- Measure out 1 cup or more of powdered sugar into a small bowl.
- Slowly add pineapple juice and melted butter in small amounts until icing is desired smoothness and consistency.
- Ice cookies once they have cooled completely.
